Strawberry & rhubarb crumble

Strawberry & rhubarb crumble

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 15 mins Cook: 35 mins


Serves 4
Have a garden glut of fruit? Turn your bounty into a pretty pink pud with crunchy almond topping and serve warm with vanilla ice cream

Nutrition and extra info

Nutrition: per serving

  • kcal667
  • fat32g
  • saturates14g
  • carbs85g
  • sugars55g
  • fibre5g
  • protein9g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.


    For the crumble

    • 140g plain flour
    • 50g ground almond
    • 100g golden caster sugar
    • 100g butter, chopped



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 25g flaked almond

    For the fruit layer

    • 85g golden caster sugar
    • 1 heaped tbsp cornflour
    • 450g strawberry, hulled and halved if large



      Once available in Britain for just a brief period during the summer, strawberries are now a year…

    • 450g rhubarb, cut into chunky lengths



      Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

    • vanilla ice cream, to serve (optional)


    1. Heat oven to 190C/170C fan/gas 5. To make the crumble, mix the flour, ground almonds and sugar in a bowl, then rub in the butter as though you are making pastry. Tip the mixture onto a large baking tray and spread out evenly. Create little clumps in the mixture by pinching it together with your fingers, then bake for 10 mins.

    2. Meanwhile, make the fruit layer. Mix the sugar and cornflour together in a large bowl, then toss in the berries and rhubarb until well coated. Tip the mixture into a pan and cook over a gentle heat, stirring until the fruit softens a little and any released juices thicken.

    3. Tip the fruit mixture into an ovenproof dish, scraping in all the thickened juices. Add the flaked almonds to the crumble mixture, then scatter over the top. Bake for 20 mins until the fruit is tender and the crumble golden. Leave to cool slightly, then serve warm with vanilla ice cream, if you like.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    1st Apr, 2017
    Easy to make and very satisfying result. The strawberries stayed firm. No one knows who ate the last portion. Plus it is gluten free.
    Frantic Flapjack
    26th May, 2015
    Lovely combination of fruit and a very good end result.
    2nd Aug, 2013
    This is superb, I'm not normally a crumble fan but the rhubarb and strawberry combo works really well, so much so I made this twice in one week :-) Really easy to make and the almond topping just finishes it off nicely. Really worth a try and certainly with some vanilla ice cream
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?